almond croissant protein cheesecake
i’ll admit it… i had never heard of frangipane before making this recipe & i’ve actually never even had an almond croissant. but after learning about them, i completely understand the hype because that almond filling layer might be my favorite part.
this almond croissant protein cheesecake takes all the flavors of a classic almond croissant & transforms them into a protein-packed dessert that feels bakery-worthy, but with a better-for-you upgrade. 🤌🥐✨
PREP TIME
1 hour
COOK TIME
1 hour
INGREDIENTS
29
Serves: 48
Ingredients
crust
- 666 Cinnamon Cookie Dough Superfood Bar - B.T.R. Nation
- 1/4 cup1/4 cup1/4 cup Golden Monkfruit Sweetener (with Allulose) - Lakanto
- 2-3 Tbsp2-3 Tbsp2-3 Tbsp Almond Butter
- 1-2 Tbsp1-2 Tbsp1-2 Tbsp Water, as needed
protein almond frangipane
- 2 Tbsp2 Tbsp2 Tbsp Butter, Unsalted, melted & cooled
- 2 Tbsp2 Tbsp2 Tbsp Almond Butter
- 111 Egg
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
- 1/2 tsp1/2 tsp1/2 tsp Almond Extract
- 1/2 cup1/2 cup1/2 cup Almond Flour
- 1/2 cup1/2 cup1/2 cup Classic Monkfruit Sweetener with Allulose (White Sugar Replacement) - Lakanto
- 1/4 cup1/4 cup1/4 cup Vanilla Protein Powder - Be Well by Kelly
- 1/4 tsp1/4 tsp1/4 tsp Sea Salt
protein cheesecake
- 2 cups2 cups2 cups Cottage Cheese
- 1/2 cup1/2 cup1/2 cup Plain Greek Yogurt
- 2 Tbsp2 Tbsp2 Tbsp Almond Butter
- 1/4 cup1/4 cup1/4 cup Prime Protein, Salted Caramel - Equip Foods, or more vanilla protein powder
- 1/4 cup1/4 cup1/4 cup Vanilla Protein Powder - Be Well by Kelly
- 1 cup1 cup1 cup Golden Monkfruit Sweetener (with Allulose) - Lakanto
- 444 Eggs
- 1.5 tsp1.5 tsp1.5 tsp Pure Vanilla Extract
- 1/4 tsp1/4 tsp1/4 tsp Almond Extract
- 1/4 tsp1/4 tsp1/4 tsp Sea Salt
toppings
- Almonds, sliced, slivered, or chopped
- Powdered Monkfruit Sweetener - Lakanto
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
crust
- in a food processor, add BTR bars + monk fruit & blitz into a powder.
- add almond butter & water to crust & mix well.
- line 4 spring form pans with parchment paper, then add & press down ~5-6 T of crust mixture to the bottom of each pan.
- bake crust for ~10 minutes.
protein almond frangipane
- add all ingredients to a bowl & mix well.
- once crust is done, add ~1/4 cup of frangipane on top.
protein cheesecake
- clean out blender, then add all protein cheesecake ingredients & blend well.
- add ~3/4 cup of cheesecake mixture on top of frangipane layer.
- crumble almonds on top, then bake for 30-35 minutes or until set.
- allow cheesecakes to completely cool, then refrigerate for at least 4 hours.
- remove from springform pans, dust with powdered monk fruit, then cut into wedges.
- I store them in the freezer & microwave for 10-15 seconds to thaw or let them sit out for 5 minutes before devouring!
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About This Recipe
Show nutritional information
Baked Fruits Baked Goods Cakes Candies Cookies Cupcakes & Muffins Frostings & Toppings Gluten Free Grain Free Ice Cream Keto Nightshade Free Other Pies Shellfish Free Snacks Sugar Free| This is our estimate based on online research. | |
| Calories: | 45 |
| Fat: | 3 g |
| Carbohydrates: | 3 g |
| Protein: | 4 g |
| Cholesterol: | 4 g |
| Sodium: | 88 mg |
| Fiber: | 0 g |
| Sugars: | 1 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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